-
1
Select a saucepan in which the pork will fit snugly in a single layer.
-
2
Put the pork in the pan, add the fish sauce and water, place over medium heat, and bring to a simmer.
-
3
Cover, lower the heat to a gentle simmer, and cook for 18 minutes.
-
4
Periodically rotate the meat so that it cooks evenly.
-
5
Although plumes of steam will eventually shoot from under the lid, the simmering should never be so vigorous that the lid rattles.
-
6
(A vigorous simmer will toughen the meat and make it difficult to shred.)
-
7
If it does, adjust the heat.
-
8
When done, the pork should yield a little when pressed in the center.
-
9
Transfer the meat to a plate and let cool for 20 minutes.
-
10
Reserve the cooking liquid.
-
11
Put a heavy-bottomed 12-inch nonstick skillet near your work area.
-
12
Use your fingers to pry and tear the pork along the grain into jagged pieces 1/4 to 1/2 inch thick.
-
13
To form the shreds, work with 1 piece of pork at a time and cover the rest of the pieces with plastic wrap or an inverted bowl to keep them moist and soft .
-
14
Tear the piece apart, using your fingers and nails to separate it into the finest, longest shreds possibletheyll resemble fine wood shavingsdropping the shreds into the skillet as you work.
-
15
If a piece feels particularly hard, squeeze it between your fingers to crush the fi bers.
-
16
The resulting pile of white shreds will feel damp.
-
17
Strain the reserved cooking liquid onto the meat and stir to combine.
-
18
To dry the pork, heat the skillet over medium-low heat.
-
19
When you hear a gentle sizzle, use a wooden spoon to stir and then spread out the meat to fill the skillet bottom.
-
20
Let the meat dry for a few minutes and stir and spread again.
-
21
Repeat this process to help the pork dry with minimal browning.
-
22
The meat is done when it makes little noise in the skillet, looks fuzzy and stringy, and appears dry but remains slightly damp (like a well-wrung dish towel).
-
23
A little steam may still rise from the skillet.
-
24
This process will take 18 to 20 minutes total.
-
25
Avoid overdrying the shreds, which will cause them to break later.
-
26
Remove from the heat and let cool completely.
-
27
Transfer the shredded pork to an airtight container and place in the refrigerator, where it keep for up to about 3 months.
-
28
Or, you may freeze it for up to 6 months.
-
29
Bring to room temperature before eating.
